The chili pepper in the planter has ripe fruit:
This planter was started on the deck at the house. Although it doesn’t get a lot of direct light here apparently the indirect light by my front door is enough.
This morning and yesterday morning when I took Bode out around 6 am the pre-dawn sky was clear with a big full moon and a chill to the air.
I have been using a microwave for cooking for about 6 weeks now. First priority was cooking rice, then I moved on to corn bread.
“Mug Cake” Cornbread — wheatless
1 tablespoon butter
1 egg (large)
1/4 cup buttermilk
3/4 cup corn meal
2 teaspoons sugar
1 teaspoon ground flax seed (optional)
1/8 teaspoon baking soda
dash of salt
Melt butter in a large mug (about 2 cup or 500 ml capacity) by microwaving for about 30 sec.
Cool the butter slightly, then beat in the egg then the buttermilk with a whisk or fork.
Beat in the dry ingredients (can mix them in a separate container first).
Microwave on full power for about 3 minutes.
Let cool a bit then turn out onto a plate and slice.
Tip: Microwave ovens vary in power, so you may need to adjust the cooking time. The one here is fairly powerful.
